I like my chicken salad with a bit of crunch and a bit of sweet and this is the perfect combo - yum.

Add your prepared salad ingredients to a bowl.

Mix up your dressing ingredients in another bowl.

Add your dressing to your salad ingredients and mix until combined.Now you could go to town and eat it all now but it's best when allowed to sit in the fridge for about an hour...that's the toughest part of the recipe.

Now you can add it to some chopped lettuce, eat it as a sandwich, wrapped in a boston lettuce leaf or straight from the bowl.

My favourite Chicken Salad Recipe

Salad

2 pounds, cooked boneless chicken breasts

2 cups red seedless grapes, cut in half

3 stalks celery, sliced thin

Dressing

2 teaspoons poppy seeds

5 teaspoons honey

4 teaspoons apple cider vinegar

1 cup mayonnaise

salt and fresh ground pepper to taste

DirectionsIn a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in grapes, celery and dressing.